啤酒生产涉及的原材料种类繁多,包括生产啤酒使用的原辅料、添加剂、清洁剂和消毒剂以及与酒接触的包装材料。在环境多变、需求多样、竞争激烈的大背景下,由于原材料供应的多参与主体、跨地域、多环节等特征,导致啤酒原材料食品安全控制成为啤酒生产企业确保食品安全的薄弱环节和关键环节。由于原材料投入而带入的农残、重金属和真菌毒素等化学危害很难在后续的生产过程中消除,所以啤酒生产中原材料的安全控制对确保啤酒产品的安全是至关重要的。文中以啤酒麦芽为例,应用食品安全危害评估的方法和原理对啤酒原材料进行危害分析,识别原材料可能带入的食品安全危害,通过评审和实施食品安全相关标准,确定需要控制的危害及控制水平,制定控制措施,以达到啤酒原材料食品安全的有效控制。

Beer is made from various materials,including raw materials,additives,cleaning agent,antiseptic and packaging materials. Under the main background of changing environment,diversified demand and fierce competition,the supply of raw materials has many features such as many subjects,cross region and many links etc. All these features result in that food safety control of raw materials becomes the weak point and key point of beer production enterprises. It is difficult to remove the hazard of raw material which is transferred to the final beer product,especially pesticide residue,heavy metal and fungal toxin etc. So it is vital important to strengthen the control of raw material of brewing. This article uses barley malt as an example to give the hazard analysis to identify raw materials bringing the food safety hazard by the methodology and principle of food safety risk assessment. This article reviews and implements food safety standards,determines the hazards and control level,finally formulates control measures to achieve the effective control of beer raw materials.